Traeger Kitchen
Reverse Seared Rib-Eye Caps
Prep Time
5 Minutes
Cook Time
45 Minutes
Effort
Pellets
Hickory
You’ve got to try this specialty cut from a full rib-eye roast. The cap portion of a rib-eye features exquisite marbling that results in a tender steak that melts in your mouth like butter.
Ingredients
Units of Measurement:
main
1 1/2 Pound rib-eye cap
2 Tablespoon Traeger Coffee Rub
2 Tablespoon Traeger Beef Rub
Steps
1
Trim the rib-eye cap of excess silverskin and fat, if needed. Cut the cap into 4 equal portions and roll into steaks. Tie with butcher's twine to secure.Ingredients
1 1/2 Pound rib-eye cap
2
In a small bowl, combine both rubs. Season the steaks liberally with the rub mixture and set aside while the grill heats up.Ingredients
2 Tablespoon Traeger Coffee Rub
2 Tablespoon Traeger Beef Rub
3
When ready to cook, set Traeger to 225˚F and preheat, lid closed for 15 minutes. For optimal flavor, use Super Smoke if available.4
Place the steaks directly on the grill grate, and smoke for 30 to 45 minutes until the internal temperature reaches 120˚F.
Grill: 225 ˚F
Probe: 120 ˚F5
Remove from the grill and set aside to rest.6
Increase the grill temperature to 450˚F.Grill: 450 ˚F7
Place the steaks directly on the grill grate and cook 3 to 4 minutes per side, or until the internal temperature reaches 130˚F.Grill: 450 ˚FProbe: 130 ˚F8
Remove from grill and let rest 5 minutes before serving. Enjoy!